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    Pan-Fried Pigeon Salad With Toasted Walnuts, Watercress And Char-Grilled Jerusalem Artichokes

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    Pan-Fried Pigeon Salad With Toasted Walnuts, Watercress And Char-Grilled Jerusalem Artichokes

    I adore pigeon; it's a great autumn dish, and its flavour also works beautifully with this combination.

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4

    Ingredients

    • 350g jerusalem artichokes (or waxy salad potatoes)
    • 3 oven-ready wood pigeon (or 6 quail)
    • 100g walnut halves, shelled
    • 200g watercress
    • 25g butter
    • 100ml extra virgin olive oil
    • 1 tsp honey
    • 1 tbsp red wine vinegar
    • 1 tsp mustard powder

    Method

    1. Preheat oven to 200°C, gas mark 6. Scrub the artichokes and steam them for about 10 minutes until they are only just tender. Carve the breasts, legs and wings from the pigeon and season lightly with salt and pepper. (You can use the carcasses to make a game stock.) Lightly toast the walnuts in the oven (about 5 minutes) and roughly chop them. Shake all the dressing ingredients together in a small jar with salt and pepper. Once the artichokes are a little cooler, slice them into ½–1 cm slices. Lightly coat the slices in 2 tbsp of the dressing.
    2. Lay the artichoke slices on a smoking hot griddle pan and cook for about 5 minutes a side. In a heavy frying pan, brown the pigeon on all sides in the butter, then put them in the oven for 5 minutes to finish off cooking. Remove the pieces and let sit for 5 minutes.
    3. Slice the pigeon breasts diagonally, then toss all the meat in a bowl with the watercress, artichokes, walnuts and salad dressing. Arrange on four plates and serve.

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    Drinks recommendation

    A rich, ripe Aussie red would be a surprise star here, as long as there was a hint of herb in the mix.

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    4 stars